Clean Eat Green Banana Pie

A close up image of a piece of green banana pie paired with some Caribbean-style stew chicken

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5 from 1 vote

Clean Eat Green Banana Pie

This Caribbean dish is rich, creamy, cheesy, clean eat, and best of all, it's very simple to make!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side Dish

Cuisine: Caribbean

Servings:

Calories: 583kcal

Author: Kitrusy

Ingredients

8 grains green bananas
3 tbsp salted butter
3 tbsp stone ground whole wheat pastry flour
2 cups Whole Milk
1 cup chicken or vegetable broth (I use organic chicken bone broth)
1 tsp Himalayan salt (to taste)
1 tsp ground black pepper (to taste)
1/2 tsp Dried Oregano
1/2 cup jalapeno cheddar (shredded)
1/2 cup mozzarella cheddar blend (shredded)
1/3 cup smoked gouda (small cubes)
1 clove fresh garlic
1/2 cup whole wheat Panko breadcrumbs (or shredded cheese)

Instructions

Boil the bananas: Wash and separate the grains of bananas from each other and place them in a pot of water with a tbsp of oil. Bring the pot to a boil for 15-20 minutes.
Make the cheesy roux: Begin by melting the butter. When it's frothy and slightly brown lower the heat to low and add the whole wheat flour and cook for 1-2 minutes stirring constantly to avoid it from burning or browning.
Add the milk and broth to the butter/flour mixture and whisk vigorously to ensure there are no lumps and that the roux is smooth. Raise the heat to med-high and allow the roux to bubble and thicken.
Season the roux with the salt, pepper and dried oregano.
Lower the heat once more and add in 1 cup of freshly shredded cheese (I used jalapeno cheddar and mozzarella/cheddar but you can use whichever cheese you like) and grated garlic and whisk until the cheese is melted and fully incorporated. Taste and adjust salt as needed.
Peel and cut the bananas: Drain the water from the pot with the bananas and (using a pair of tongs) peel the bananas and discard the skins. Cut and slightly mash the bananas being sure to allow some larger chunks to remain.
Assemble the pie: Add the cheesy roux sauce to the chunked and mashed bananas and fold together.
Cube the remaining 1/3 cup of cheese (I used a smoked Gouda)and fold to incorporate it throughout the mixture. Do not over mix, you want the cubed cheese to form pockets and not melt and be blended into to the pie.
Add the cheesy banana mixture to a baking dish and tamp the mixture down to create an even layer. Top with either wholewheat panko breadcrumbs or shredded cheese.
Bake at 350°F (177°C) for 20 minutes until the top is browned (if using breadcrumbs) or the cheese is melted.
Let cool for 10-15 minutes before cutting and serving. Store any leftovers in the refrigerator for up to one week.

Notes

Lowering the heat when you add the flour to the butter for the roux is essential in allowing the fat in the butter to be wholly absorbed by the flour and cooked.

Nutrition